Bacon is REALLY back in stock – as well as ham steaks, ribs and more!
We will not be at a few markets – Concord Hospital January 26th, 28th, February 1st or 2nd, Weare on January 29th and Contoocook/Hopkinton January 30th. If you need anything, communicate with us to arrange!
Good food has become a cliché – talked about as entertainment but not part of our day-to-day lives. Cooking on TV has gone nuts. Even I have gotten roped in by those 5 way pastry competitions. I am here to tell you that eating is not competition. Cooking shouldn’t be either. Continue reading Good Food
Since we do so much eating, we might as well get it right. Though neither of us has much in the way of formal training, we think we know what we are doing in the residential/semi-pro kitchen. We are not interested in production line cooking, though efficiency and effectiveness are always appropriate. A strong sense of mise-en-place works even for boiling water!
No, she did not discover the electric fence with her nose…but it was something electric. I was working at the kitchen table and suddenly my 14 yr old Australian shepherd backed out from under the table at the speed of sound.
Next thing I hear is a yelp and Zorra running up the stairs and hiding. Zorra had decided to chew on a lamp cord and was properly shocked. She has not gone under the table since …instant correction……..but oh so shocking!
The apples and pears this year have been fantastic!Wild grapes have been very prolific(once I discovered where they were hiding)and the damson plums have been delicious but expensive. White pumpkins have arrived and I made two batches of pumpkin pickles during the week. I am planning to make apple pie filling, lemon pear cardamom preserves and maybe pickled pears during the next 3 days.